Make these three desserts by swapping pistachios with these nuts

The Dubai chocolate has been experiencing soaring popularity due to its unique mix of milk chocolate which is filled with a crunchy mixture made from pistachio and kunafah As many global and Indian brands and restaurants have jumped in on the trend to cash in it has led to a shortage in pistachios around the world according to several reportsWhile that would usually not be a problem it is for bakers in the city and for others who use the nut as a part of their food even though it is usually considered a luxury If you have been suffering from the shortage then Indian chefs say there are other ways to make desserts without pistachios by simply using other nutsBeyond the shortage if you have a pistachio allergy and cant consume them here are some recipes to help you enjoy gourmet desserts that are not only global but also Indian and among your favourites While one is a MiddleEastern dessert the other is a French cake and last but not the least an Indian dessert that can simply brighten up your dayMafroukehEven as Dubai chocolate gets famous chef Gopal Rao from Novotel Goa Resort and Spa amp Novotel Goa Candolim says mafroukeh is a hidden gem that can be made with other nuts He says Mafroukeh is a semolinabased pistachio pastry with a pastelike texture It is both creamy and crunchy with floral notes from orange blossom or rose water but here we have substituted pistachio with almond mealFresh pistachios add better flavour and texture but here we have substituted with almond powder You can also experiment with different flavourings like cardamom or rose water he addsIngredientsGround almonds 1 cupSugar 12 cupSemolina 14 cupGhee 14 cupOrange blossom water 1 tablespoonAlmond pieces for garnishWaterSteps1 Heat ghee in the pan add semolina and toast it to golden colour2 Combine ground almond sugar and semolina and let it mix together3 Mix in ghee until the mixture is crumbly if required add 2 spoon of water4 Add orange blossom water once it forms into paste take it aside5 Keep it for cooling6 Once cooled Shape the mixture into small balls7 Top with almond pieces Chocolate Hazelnut GujiyaAt Novotel Mumbai Airport International in Andheri executive chef Roshan Tadadikar says you can make Chocolate Hazelnut Gujiyas Tadadikar explains It is a delightful fusion dessert that adds a modern twist to a classic favourite Hazelnuts are a better choice in this gujiya as their naturally buttery nutty flavor enhances the lusciousness of chocolate creating an indulgent fillingIngredients For 12ndash15 gujiyasPrep Time 30 mins Cook Time 20 minsFor the doughAllpurpose flour maida 1 cupGhee 2 tbspSalt a pinchWater as neededMethod1 Mix flour salt and ghee Rub together until crumbly2 Gradually add water to make a semifirm dough Cover and rest for 20 minutesFor the fillingKhoya mawa grated 1 cupPowdered sugar 14 cupRoasted hazelnuts chopped 14 cupCocoa powder unsweetened 2 tbspChocolate chips or grated dark chocolate 14 cupCardamom powder optional 14 tspMethod1 Dry roast khoya for 2ndash3 mins until slightly golden and fragrant Let it cool2 Mix in powdered sugar cocoa hazelnuts chocolate chips and cardamom powderAssembly1 Divide dough into small balls and roll out into 4rdquo circles2 Place 1 tbsp filling in the center Fold over and seal edges with water or milk Use a fork or gujiya mold to seal properly3 Deep fry in mediumhot gheeoil until golden brown or brush with ghee and bake at 180 degrees Celsius for 15ndash18 minutes for a healthier versionPine Nut FinanciersAt Courtyard by Marriott Ranchi executive chef Ranjeet Yadav usually makes Financiers with pistachio but has had to tweak his recipes to suit the need He explains Financiers are one of my favorite French pastriesmdashhumble in appearance but rich with flavor and elegance Traditionally made with brown butter almond flour and egg whites these delicate tea cakes are incredibly versatile This recipe was originally crafted with pistachios but due to a recent shortage I had to think creatively Pine nuts with their buttery texture and slightly resinous flavour make an excellent substituteSo why pine nuts He further explains Pine nuts have a natural richness that mimics the creaminess of pistachios When finely ground and blended into the batter they lend a luxurious depth Toasting them beforehand brings out a nutty almost sweet aroma that pairs beautifully with the caramel notes of browned butterIngredients makes 12 small financiersUnsalted butter 90 gmIcing sugar 100 gmAllpurpose flour 50 gmGround pine nuts lightly toasted then cooled 50 gmFine sea salt 14 tspEgg whites about 90 gm large room temperature 3 nosVanilla extract optional 12 tspHoney optional enhances depth and balances the pine 1 tbspWhole pine nuts for garnishMethod1 Brown the butter In a small saucepan melt the butter over medium heat Continue cooking until it turns a deep golden brown and smells nutty about 5ndash7 minutes Strain into a bowl and let cool slightly2 Prepare dry ingredients In a mixing bowl sift together the icing sugar flour and salt Add the ground pine nuts and whisk to combine3 Incorporate egg whites Add the egg whites to the dry mixture and stir gently with a spatula until combined Do not overmixmdashyou want a smooth but not airy batter4 Finish the batter Stir in the browned butter gradually followed by the vanilla and honey if using Mix until the batter is smooth and glossy Chill the batter for at least 30 minutes or up to overnight5 Bake Preheat the oven to 180 degrees Celsius 350 degrees Fahrenheit Grease a financier or mini muffin pan Spoon the batter into the molds filling each about frac34 full Top with a few whole pine nuts6 Bake time Bake for 15ndash18 minutes or until golden brown around the edges and set in the center Let cool slightly before unmouldingChefrsquos tips1 Texture tips Financiers should have a crisp edge and a moist almost chewy center Chilling the batter helps achieve that texture2 Flavour pairings These pair beautifully with citrus compotes or a dollop of cregraveme fraicircche I love serving them alongside a lightly sweetened green tea3 Storage They keep well in an airtight container for up to 3 daysmdashand they freeze beautifullyatOptionskeyd0ddb8ef8f1a62a8cdd22fac27fc5ea7formatiframeheight90width728params